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This fun and spooky Halloween Feet Loaf recipe is disgustingly delicious and easy to make! I used my favorite meatloaf recipe and added some onion ring stumps, celery toe nails, and barbecue sauce blood to create the spookiest Halloween meal ever!!
I was looking for a fun and creepy meal for Halloween this year while watching Harry Potter for the 50th time! Some disgusting troll feet would be perfect main course, and I decided to pair this yummy meatloaf with my Toxic Waste Mac and Cheese!!
Did it work? Is it disgusting enough?
Hamburger Feet Ingredients:
This is my traditional meatloaf recipe that can be baked in loaf pans or rolled into meatballs anytime of year!
- Italian seasoned breadcrumbs
- Milk
- Ground beef
- Onion
- Garlic
- Eggs
- Salt and pepper
- Nutmeg
- Parmesan cheese
- Fresh parsley
- Onion slices and celery for decoration
- Barbecue sauce to create the creepy, bloody appearance
How to make Halloween Meatloaf:
Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper and set aside.
Mix the breadcrumbs and milk together in a medium-sized bowl. Set aside for at least 5 minutes to absorb the liquid.
Add the ground beef, onion, garlic, eggs, salt, pepper, nutmeg, Parmesan cheese, and parsley to a large bowl. Gently mix together just enough to spread out the ingredients.
Add the breadcrumb mixture and mix with your hands until just combined. Do not over mix.
Divide the mixture in half and place on prepared baking sheet. Form each loaf into the shape of a foot, including toes. I had four, but you can do as many as you like.
Place the cut celery pieces on each toe to create a toe nail.
Stack thick onion slices together and place on the back of the foot to create a stump.
Bake in preheated oven for 40 minutes.
Remove from oven and brush barbecue sauce over the feet loaf including the stump.
Return to the oven and bake for an additional 10 to 15 minutes or until a meat thermometer reads 160 degrees when inserted into the center of the loaves.
Allow meatloaf to stand for 10 minutes before serving.
Recipe Note & Tips:
- I sliced a white onion in half to create the stump. Try to find an onion that will not be wider than your loaf. Peel off some of the layers to make it smaller if needed.
- Be careful not to make your feet too thin or they will dry out and end up over cooked.
- Substitute whole cashews or onion pieces for the celery if needed.
- Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
- Reheat meatloaf in a 300 degree oven, in an air fryer at 280 degrees, or in the microwave until heated through.
Tools used to create this recipe:
- Large Mixing Bowl
- Medium Mixing Bowl
- Silicone Spatula
- Cutting Board
- Chefs Knife
- Baking Sheet
- Instant Read Thermometer
- Basting Brush
- Golden Barbecue Sauce - use your favorite sauce, I just liked the color of this one!
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious halloween recipes:
- Poisoned Apple Cocktail
- Toxic Waste Mac and Cheese
- Monster Mash Popcorn
- Gillyweed Spinach Dip
- Gourmet Caramel Apples - easy to make!
- Polyjuice Potion Cocktail - this punch is perfect for parties!
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Halloween Feet Loaf
Ingredients
- .67 cup Italian bread crumbs 2/3 cup
- .67 cup milk or beef stock
- 2 pounds ground beef 85/15
- 0.5 cup onion finely diced
- 4 cloves garlic minced
- 2 large eggs
- 2 teaspoon sea salt
- 1 teaspoon ground black pepper
- .25 teaspoon ground nutmeg
- 0.5 cup grated Parmigiano-Regiano cheese if available, regular parmesan if not.
- 2 tablespoons chopped Italian parsley or 2 teaspoons dried
- 1 cup barbecue sauce
- 2 stalks celery cut into squares
- 1 medium white onion cut in half or thick slices
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper and set aside.
- Mix the breadcrumbs and milk together in a medium-sized bowl. Set aside for at least 5 minutes to absorb the liquid.
- Add the ground beef, onion, garlic, eggs, salt, pepper, nutmeg, Parmesan cheese, and parsley to a large bowl. Gently mix together just enough to spread out the ingredients.
- Add the breadcrumb mixture and mix with your hands until just combined. Do not over mix.
- Divide the mixture in half and place on prepared baking sheet. Form each loaf into the shape of a foot, including toes. Place the cut celery pieces on each toe to create a toe nail.
- Stack thick onion slices together and place on the back of the foot to create a stump.
- Bake in preheated oven for 40 minutes. Remove from oven and brush barbecue sauce over the feet loaf including the stump.
- Return to the oven and bake for an additional 10 to 15 minutes or until a meat thermometer reads 160 degrees when inserted into the center of the loaves.
- Allow meatloaf to stand for 10 minutes before serving.
Notes
- I sliced a white onion in half to create the stump. Try to find an onion that will not be wider than your loaf. Peel off some of the layers to make it smaller if needed.
- Be careful not to make your feet too thin or they will dry out and end up over cooked.
- Substitute whole cashews or onion pieces for the celery if needed.
- Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
- Reheat meatloaf in a 300 degree oven, in an air fryer at 280 degrees, or in the microwave until heated through.
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